Text 33964, 99 rader
Skriven 2015-12-04 07:19:00 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: peppers 613
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> This got stuck in the holding tank -

Don't feed it, it may grow.

 > it is simply Hungarian for pepper.

 ML> So 'tis. I guess the stuff is so abundant and beautiful
 ML> there that drying was necessary, as there was not such
 ML> an unlimited supply of olive oil for preservation. Ian
 ML> uses the term in this way (being part Hungarian), just
 ML> as the Australian contingent calls them "capsicums"
 ML> (being part idiot).

Nossir, not idjits. Capsicum is accurate even if ambiguous and not very 
descriptive - being the genus of plants from the nightshade family 
(Solanaceae) containing those examples. Some of these plants are used as 
spices, vegetables, or drugs. The fruit of Capsicum plants have a variety of 
names. The names vary depending on place and type. They are commonly called 
Chili (or Chile) pepper, red or green pepper, or just pepper in Britain and 
the US; the large mild form is called bell pepper in the US, capsicum in 
Australian English and Indian English, and paprika in some other countries 
(although paprika can also refer to the powdered spice made from various 
capsicum fruit).

Capsicums originated in the Americas, but are now grown worldwide.

 > The condiment/spice called paprika may be made from any of a
 > range of the capsicum family

 ML> I figure if you can dry it, you can grind it. I've not
 ML> figured out why most of the time I so much prefer the
 ML> dried red peppers to the fresh.

Different/more concentrated flavour profiles most likely. Also, given your 
travel proclivities, portability may enter into it.

 > When my shipment of Pride of Szeged shows up I will examine the packaging
 > very closely to see if it's the same as Weller's. His is from New Jersey,
 > mine says "Product of Hungary" on the web site. We'll see what eventuates.

 ML> It'll be interesting. Of course, if what you end up with
 ML> isn't the Hungarian, they'll plead outdated Website.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mum's Rice Paprikash
 Categories: Beef, Poultry, Rice, Chilies, Vegetables
      Yield: 6 Servings
 
     80 ml (1/3 c) olive oil
      1 kg Veal shin; off the bone, in
           - large dice or chicken
           - thigh meat
      3 lg Onions (500 g); very fine
           - chopped
     60 ml (1/4 c) white wine
    500 ml (2 c) boiling water
      2 cl Garlic; crushed
      1 lg Red capsicum (bell pepper);
           - sliced
      1 tb (heaped) mild paprika
    1/2 ts Cayenne pepper; to taste
    220 g  (1 c) long-grain rice
      2 lg Carrots; peeled, in chunks
      1 sm Tomato; chopped
 
  Heat the olive oil in a frying pan on a medium-high heat
  and fry the veal until very brown. Remove from the pan and
  set aside. Add the onions to the pan and fry until very
  brown, adding more oil if necessary.
  
  Return the veal to the pan and add the wine and boiling
  water. Add the garlic, capsicum, paprika and cayenne
  pepper. Bring to the boil, then reduce the heat and simmer
  for 30 minutes.
  
  Add the rice, carrots and tomato, stir to combine, then
  continue to simmer for a further 30 minutes, or until the
  veal is tender and the rice is cooked. Stir regularly and
  add more boiling water as required. Season to taste with
  salt and freshly ground black pepper.
  
  Makes about 6 servings
  
  Recipe by: Monday Morning Cooking Club; Merelyn Chalmers,
  Natanya Eskin, Lauren Fink, Paula Horowitz, Jacqui
  Israel, and Lisa Goldberg - Sydney, NSW, Australia
  
  From: http://www.npr.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

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